"Hunger is the best sauce in the world."--Cervantes

Couzoon Recipe

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This recipe for Couzoon, by , is from The Not So Secret Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Josephine Lordi


2 cans chick peas drained and ground.
3 squares bitter chocolate
5 TBspns honey
6 TBspns chopped walnuts
1/2 cup sugar.

3 cups sifted flour
1 TBspn sugar
1/2 tspn salt
1/2 cup water
1/2 cup oil

Filling: Melt chocolate and honey together. Mix all ingredients together and cool. You may add more nuts if you like. (May be saved for a week.)

Crust: Mix together flour, sugar and salt.

Heat water and oil together (use slightly more oil than water.) and add to the dry mixture above.
You can handle this dough as much as you like and it will not become tough as other drusts. You must keep the dough warm or it will not roll out easily. (rool out as thing as possible.) Drop above mix ture in little pockets and roll and crimp like ravioli excpe that you turn the edges in to seal.
Deep fry in medium-hot oil. (I don't have a thermometer so I just adjust the heat so that they couzoon will cook in 2 to 3 minutes).
Drain and place on a paper towel. When cool sprinkle with powdered sugar.




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